Queen of Puddings

1. Preheat oven to 170°C. Lightly grease a 2 litre round ceramic dish and set aside.

2. In a saucepan, heat the milk, butter and lemon zest and bring to a simmer. Remove from heat and stir in breadcrumbs and sugar.  Let sit for 10 minutes so the breadcrumbs absorb the milk.

3. Beat in the egg yolks and pour the mixture into the baking dish.

4. Place dish in a roasting tray. Fill the tray with hot water halfway up the sides of the dish and bake for 30 minutes or until set.

5. Once set, remove from oven and evenly spread the Plum & Bay Leaf Jam over the top.

6. Whisk the egg whites to stiff peaks, then gradually whisk in the sugar until glossy. Spoon or pipe the meringue over the jam.

7. Return to oven and bake for 15–20 minutes or until the meringue is golden.